This low and slow cooking method works well for grass fed beef. The rich, intense flavor of the beef, is tempered by the sweetness of the balsamic. You can use a cheap balsamic for the marinade, but use drops of best quality to drizzle over the cooked meat before serving. Prepared on a bed of bitter sweet arugula and radicchio, this makes a heavenly dinner.
2 tablespoons balsamic vinegar + extra for drizzling
2 tablespoons extra-virgin olive oil + extra for drizzzling and browning
2 tablespoons chopped fresh rosemary
1 1 1/2-pound beef tenderloin
cracked black pepper and sea salt to taste
2 cups baby arugula leaves
2 cups radicchio, cut julienne
1 lemon
Parmigiano-Reggiano cheese shavings
Preheat oven to 300°F. Whisk vinegar, oil and rosemary together. Place beef on in a ziplock bag, add marinade over and turn to coat completely. Let stand on the counter 1 hour. Season meat with pepper and salt. Heat oil in heavy large ovenproof skillet over high heat. Add beef and brown quickly on all sides, about 3 minutes. Transfer the skillet to oven and roast beef to 145 degrees, internal temperature, about 30 minutes. Be sure to use an instant read thermometer. Transfer beef to a cutting board and let it rest 10 minutes.
Toss arugula and radicchio in medium bowl then divide among four dinner plates. Slice beef thinly and divide among the plates. Squeeze lemon over, then drizzle with extra-virgin olive oil and aged balsamic vinegar. Top with cheese and serve.
